Carole Sullivan's Beef Tenderloin
Beef Tenderloin - trimmed
Montreal Steak seasoning
Let tenderloin rest outside of the refrigerator at least 1 hour before going into oven.
Preheat oven to 450-500 degrees
Rub a tiny bit of grapeseed or olive oil onto meat
Spread and rub in the seasoning
20-25 minutes into the hot oven (put a oven safe cup of water to absorb smoke if necessary)
Tent the meat with foil and let it rest for 25 minutes
Slice and serve with mustard &/or horseradish sauce.
*note: the cooking time depends on the width of your cut of meat. Skinny gets less time… thicker more. If you like it well done add a couple of minutes in the oven.